2 (300g) pieces of sirloin
2 tablespoons (30ml) extra virgin olive oil
6 to 7 tablespoons (90 ml) butter
1-cup (250 ml) water
2 tablespoons (30 ml) Oolong tea
1.Season the piece of beef with salt and pepper to taste. Heat a cast-iron skillet over high heat until it smokes. Add the olive oil and 4 tablespoons of butter.
2.Place the pieces of beef in the skillet and cook until a crust forms, around 3 or 4 minutes on each side, depending on the thickness of the beef. Place the beef in a cold oven for 2 to 3 minutes, depending on the desired degree of doneness. Remove the beef from the skillet. Set aside.
3.Wipe excess fat from the skillet. Melt 2 or 3 tablespoons (30 to 45 ml) of butter and cook until it turns hazelnut brown. Deglaze with water, scraping the bottom of the skillet to recover any browned bits of the bits of the meat. Reduce the liquid by half and add the Oolong tea. Leave to infuse for 2 to 3 minutes, then pour through a fine strainer. Bring the mixture back to a boil and whisk.
4.Slice the beef and serve with the Oolong-flavoured dripping.
5.Serve the meat with a vegetable puree and seasonal onions.
(From the book Tea: History, Terroirs, Varieties by Kevin Gascoyne 2014)